2 1/2 cups brown or green lentils
1 cup long or short grain rice
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 bay leaf
4 tablespoons extra virgin olive oil
5 onions, 3 finely chopped and 2 thinly
1 teaspoon cumin
1 teaspoon sweet paprika
- Rinse lentils, strain and place in a large pot. Add 5 cups of water and bring mixture to a boil. Reduce heat, cover the pot and allow to simmer for 15 minutes until the lentils are tender.
- Soak rice for 15 minutes, then rinse three times. Drain well.
Add rice to the pot of lentils and season with salt and pepper. Add 2 cups water and the bay leaf, then bring to a boil.
- Reduce heat, cover the pot and cook until the rice is tender and the water has been absorbed, about 15 minutes.
- Allow the rice to rest in the covered pot for 15 minutes.
- In a large skillet, heat two tablespoons of olive oil over medium heat and fry the chopped onions until golden brown. Transfer to the pot of lentils and rice, add cumin and toss well to combine.
- In the same skillet, heat the remaining olive oil over medium heat and fry the sliced onions until caramelized, about 15 minutes. Then raise heat to high and crisp the onions for two minutes, until the onions are crispy.